Method and Composition
AssigneeNatural Biotechnology Sprl
InventorJeffrey Ian Dodd
Life of this patent
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Abstract
There is described a method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid; or a salt or ester thereof.
Claims36
A method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid or a salt or ester thereof.
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A method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising salicylic acid;
- or a salt or ester thereof;
- a calcium salt, an antioxidant and an acidulant.
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A composition for use in preserving leafy vegetables in a process which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid;
- or a salt or ester thereof.
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Dependencies are inferred from the claim text.